THAI BEEF
Sliced rare cooked pink beef tenderloin combined with aromatic herbs like mint and coriander served on top of cherry tomatoes, lettuce, peppers, cucumbers, red cabbage, carrots and onions dressed with a punchy, lime spicy dressing.

VIETNAMESE GLASS NOODLE WITH VEGETABLES
A light and refreshing salad in a tangy Vietnamese rice vinegar dressing in the mix of boiled glass noodles, onions, carrots, peppers, peanuts, soybean sprouts, coriander, mint, sesame and lime leaves.

FRESH MIX WITH AVOCADO
A real delight for the vegans, this mix of fresh leafy salads - iceberg, radicchio, lettuce, baby spinach, soybean sprouts, avocado and cherry tomatoes is dressed with raspberry homemade sauce.

CHICKEN CAESAR
Crispy chicken fillet, bacon, parmesan, cherry tomatoes and croutons mixed with little gem lettuce, and generously flavored with the classical anchovy-based dressing.

CAPRESE TOWER
Tower of arranged slices of tasty pink tomatoes, buffalo mozzarella seasoned generously with hazelnuts, sprouts and basil pesto.

TOMATO BURRATA
Creamy Burrata cheese on a bed of cherry tomatoes, baby spinach, caramelized onions, walnuts, sprouts, crusty bread and olive oil dressing.

THE BULGARIAN
Tomatoes, cucumbers, marinated roasted eggplant and roasted pepper, marinated cow's cheese, fresh oregano, crispy bread with hot pepper, walnuts and garlic.

POACHED PEAR AND GORGONZOLA MOUSSE
 Pear poached with red wine mousse of gorgonzola and cream cheese
 on a bed of arugula, pomegranate and walnuts.

 FRESH MIX WITH ANCHOVIES, DRIED TOMATO AND CAPERS
Mix of arugula, radicchio and iceberg garnished with anchovy fillet, dried tomato, capers and balsamic dressing.

SALMON TARTAR
Salmon, avocado, lemon, olive oil, shallot, capers, sprouts and bruschetta.

BEEF TARTAR
Chopped raw beef bon fillet, raw egg, garnished with French fries with the possibility to mix with capers and onion, black pepper, parsley, dill, sauce Worcester, ketchup and mustard.

KIMCHI
Korean traditional appetizer of fermented spicy Chinese cabbage, with sesame, chili and ginger.

EDAMAME
Japanese bean pods steamed with Himalayan salt, with optional spicy garlic.

SPICY CUCUMBERS
Cucumbers flavored with hot sesame Korean dressing.

WAKAME
Flavored Japanese Seaweed.

TEMPURA VEGETABLES
Eggplant, zucchini, pepper, carrot, mushroom, onion, tempura, spicy mayonnaise dip.

SHRIMP TEMPURA
Shrimp, tempura, sweet chili dip.

VIETNAMESE BEEF NOODLE SOUP PHO BO
This fragrant and nourishing soup is made of very long-simmered spiced beef broth poured over cooked rice noodles and thinly sliced raw or cooked beef seasoned with ginger, mint, and spring onion, served with a set of additional garnishes to give more flavor or spicy touch together with hoisin sauce.

TOM YUM GOONG SOUP
This Thai spicy prawn soup is made with a special broth where a blend of fragrant lemongrass, chili, galangal, lime leaves, coriander, shallots, lime juice and fish sauce shape this classic soup filled with shrimps, oyster mushroom and spring onion.

FROG LEGS
Frog legs bathed in butter, garlic, parsley and flour.

PORK GLAZED EARS
Pork ears, Asian sauce, fresh onion, chili.

VEAL TONGUE
With shimeji mushrooms, bacon, garlic, herbs and butter.

BURGUNDY SNAILS
A special reading of a classic French recipe, with which we bring you the tender snail meat flavored with aromatic spices, crispy baguette and herbs lemon mayonnaise.

PORK RIBS ASIAN BBQ
Pork ribs, plum barbecue sauce, red chili served in a banana leaf.

PEKIN DUCK
Whole duck’s meat is served boneless and sliced ​​with a crispy crust.
The dish is accompanied by three side dishes: noodles with vegetables, sautéed green beans and sweet potato puree as well as the traditional steamed pancakes you garnish with the meat, cucumber and hoisin sauce!

PANANG CURRY WITH CHICKEN
Chicken fillet, green curry, coconut milk, fish sauce, palm sugar, chili pepper, peas,
green beans, peanuts, coriander and lime served with steamed rice.

SALTY CARAMEL PORK RIBS
Grilled pork ribs flavored with butter, caramel, onion and lemon served with a roasted potato, crème fraiche and chives.

JAPANESE SCHNITZEL KATZUDON
Cut pork bon fillet breaded in panko, spring onion, egg, sesame served on steamed rice and generously topped with Japanese sauce.

GRILLED PORK FLAKES
Marinated grilled pork flakes served with a roasted potato, crème fraiche and chives.

DUCK MAGRET
Duck breast perfectly cooked to pink in the middle with crunchy skin served with rose’s sauce and apple and carrot purée, vegetable Jardinière, roasted walnut and garlic.

FRENCH DUCK CONFIT
Duck leg confit garnished with a baked potato and creamy dip.

CHICKEN TERIYAKI
Chopped chicken breast, sauce teriyaki, coriander, sesame served with steamed rice and green salad.

CHICKEN 5 SPICES
Chicken marinated breast served with steamed rice and green salad.

CRISPY FRIED CALAMARI
Deep fried calamari rings breaded in panko flour served with Mediterranean dip sauce and lemon.

FRIED BREADED MUSSELS
Served in a cloud of celery, parsley, dill, spring onion and lemon.

BARBADOS SHRIMPS
Shrimps, butter, white wine, hot pepper, spices.

CAPTAIN SEA'S PLATTER
Fried small fish, crispy calamari rings, breaded mussels, shrimps served with green salad and Mediterranean dip.   

BAKED SEABASS WITH VEGETABLES
Whole seabass 300-400 g roasted on herbed vegetables with crusty Parmesan topping.

WHITE BUTTER COD
Cod fillet served with a silky classic Beurre blanc sauce and steamed potatoes.

BLACK BUTTER RAY
Panned Ray wing bathed in French Beurre noir sauce with capers and smashed potatoes.

SALMON TERIYAKI
Panned salmon fillet with sauce teriyaki flavored with coriander and sesame, garnished with steamed rice.     

PANANG CURRY WITH SHRIMPS
Prawns, green curry, coconut milk, fish sauce, palm sugar, chili pepper, peas,
green beans, peanuts, coriander, lime served with steamed rice.

SPICY SINGAPORE NOODLES
Glass noodles, curry, soy sauce, sesame, eggs, peanuts, peppers, soy sprouts, spring onion.

PAD THAI
Rice noodles, Pad Thai sauce, eggs, peanuts, spring onion, lime, onion, soybean sprouts.

Base of sushi rice, cucumbers, radishes, edamame, wakame, avocado, mango, sesame and special dressing.

CREME BRULE
Milk cream, eggs, sugar and lots of love.

CHOCOLATE SOUFFLE
With a scoop of homemade Vanilla ice cream.

MOUSSE WHITE CHOCOLATE, NOUGAT AND ALMONDS
Inspired by everyone's favorite Toublerone dessert, our mousse is reminiscent of that taste, but in a light cloudy version of melting flavors.